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Open Access
PROCESS STANDARDISATION FOR THE DEVELOPMENT OF FAT REPLACED DIETETIC CHHANA KULFI
(VERGHESE KURIEN INSTITUTE OF DAIRY AND FOOD TECHNOLOGY MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2023-03-23) ASWATHY M. R.; Dr. S. N. RAJAKUMAR
Kulfi is an indigenous dairy product popular in northern part of India, often called the Indian ice-cream. It is a product that is relished by consumers of all ages and is gaining popularity in the current scenario. Kulfi's high calorific value and sugar content make it unsuitable for diabetics and diet-conscious people. The present study was to standardise the manufacture of fat replaced dietetic chhana kulfi. It was prepared from kulfi mix comprising of skim milk, low fat chhana, inulin (as fat mimetic), sucralose (as low-calorie sweetener) and lutein ester (as colourant and antioxidant). Based on preliminary trials the range of addition of Inulin, low fat chhana, sucralose and lutein ester were selected as 3.3-8%, 15-22.5%, 200-300 ppm and 1.3-2.0 mg/100g respectively. Computation of the optimized solution was done using these four variables and four responses consisting of sensory characteristics (Flavour, Body and Texture, Colour and appearance, Overall acceptability) with Central Composite Rotatable Design (CCRD) of Response surface methodology (RSM). The solution with highest desirability of 89% with the levels as inulin 6.34%, low fat chhana 22.5%, sucralose 243ppm and lutein ester 1.65mg/100g were selected and the optimised product prepared. The optimum product was analysed for its proximate composition, colour characteristics, textural attributes, antioxidant activity and sensory evaluation. The product contains 1.22±0.25% fat, 9.26±0.66% protein, 152±0.32kcal/g and melting rate 21.24±0.24 g/30min, while the control contains 7.85±0.80% fat, 5.29±0.02% protein, 219.31±0.33kcal/g and melting rate 31.89±0.23g/30min. The addition of lutein improved the colour characteristics and the antioxidant activity of the product. The optimised product and control showed good shelf life beyond 80 days. The cost of production per 100ml sample of control and product was Rs. 14.94 and Rs. 35.70 respectively. The kulfi thus prepared had low calorie and was protein rich.
Open Access
UTILIZATION OF DAIRY BY-PRODUCTS IN THE DEVELOPMENT OF DIETETIC GULAB JAMUN
(VERGHESE KURIEN INSTITUTE OF DAIRY AND FOOD TECHNOLOGY MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2022-10-14) HARITHA C; Dr. Dinker Singh
Major portion of the surplus milk in the dairy market is being handled by unorganized sector. As technical advancements is scarce in the unorganized sector, most of the by-products generated is being wasted which creates environmental pollution. This study is aimed at utilizing dairy byproducts like ghee residue, buttermilk and whey for the development of a low calorie traditional dairy sweet i.e., Gulab Jamun by complete replacement of sucrose syrup with sucralose. Supplementation of by-products helps in increasing the biological value of the Gulab Jamun and aims the effective reduction of dairy waste. Based on preliminary trials, the range of levels for total solids of ghee residue; maida and Sweet Cream Butter Milk Powder (SCBMP) were selected as 10-20%, 8-16% and 12.5-37.5%, respectively. Computation of the optimized solution was done using these three variables (ghee residue, maida and SCBMP) and five responses consisting of sensory characteristics (Flavour, Body and texture, Colour and appearance, Sweetness and Overall Acceptability) with Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM). The optimum level of the variables was obtained with 99.1% desirability and all the responses fitted well into the quadratic equation with R2> 0.90. Ghee residue, maida and SCBMP at 12.98%, 10.1% and 25.45%, respectively, were found to be having maximum acceptable sensory attributes and hence selected for further studies. Soaking syrup was prepared with 400 ppm suralose by replacing 25% whey. The optimized product was having 34.6± 0.17% TS, 9.97± 0.52% protein,3.52± 0.17% fat and 18.64± 0.57% carbohydrate. Energy value of the developed product (127.62 Kcal) was 65% lower than that of control and showed significantly high antioxidant properties (IC 50 value). The Cost of production for optimized product (Rs 5.5) is much lesser than that of the control (Rs 8.60). The shelf life for optimized product at ambient temperature and refrigerated condition was 2 days and 8 days, respectively. The product was a good option for by- product utilization and the low energy value making it a suitable for health conscious customers.
Open Access
DEVELOPMENT OF FIBER INCORPORATED REDUCED CALORIE HERBAL RASMALAI
(VERGHESE KURIEN INSTITUTE OF DAIRY AND FOOD TECHNOLOGY MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY, 2022-12-20) AMBILI M V; Dr. Dinker Singh
The importance of traditional dairy sweets is underlined by the fact that about 50% of India's milk production is utilized for making these products such as Khoa based sweets, concentrated dairy products, Paneer, ghee, Malai, Dahi, Chhana and Chhana based sweets. These days consumer is more concerned about the higher calories they carry. This study aims at the development of Chhana based traditional dairy product, Rasmalai by fortification with Tulasi, Ashwagandha and isabgol and complete replacement of sugar in sweetened concentrated milk with sucralose to increase medicinal and functional value of the product. Based on preliminary trials, the range of levels for Tulasi extract, Ashwagandha root powder and isabgol were selected as 4-10%, 0.2-1% and 0.5- 1% respectively. Utilizing the Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM), the optimised solution was computed using the three variables (Tulasi extract, Ashwagandha root powder and isabgol) and five responses made up of sensory qualities (flavour, body and texture, colour and appearance, sweetness, and overall acceptability). The optimum level of the variables was obtained with 90% desirability and all the responses fitted well into the quadratic equation with R2> 0.90. Tulasi extract, Ashwagandha root powder, and isabgol were determined to have the highest levels of acceptable sensory qualities and were subsequently chosen for additional research at 6.951%, 0.423%, and 0.583%, respectively. Sweetened concentrated milk for soaking the Rasmalai balls was prepared with 100 ppm sucralose. The optimized product had 28.51 per cent carbohydrate, 158.10 K calories, 1.48 per cent crude fiber, 6.029 per cent dietary fiber and 27.74 per cent total polyphenols and with significant anti oxidant property. The Cost of production for optimized product is Rs 20.26 and the shelf life is one day at ambient temperature six days at refrigerated condition. The addition of herbs and reduction of the calorie in the product made it a right choice for diabetic and health conscious customers.
Open Access
APPLICATION OF ULTRAFILTRATION PROCESS FOR MANUFACTURE OF EMMENTAL TYPE CHEESE
(COLLEGE OF DAIRY SCIENCE AND TECHNOLOGY MANNUTHY, THRISSUR, 2022-11-11) ASWATHY V A; S.N. Rajakumar
The term Pre-cheese refers to the liquid product with similar composition to cheese obtained by ultrafiltration of milk at appropriate conditions. The current study was to standardize the manufacture of Emmental-type cheese observing pre-cheese technology. Based on preliminary trials the range of levels of total solids of skim milk retentate (TS), levels of addition of rennet, starter culture and adjunct culture (P.shermanii) were selected as 26.00-28.00%, 0.005-0.010%, 0.375-0.500%, and 0.00375-0.00500% respectively. Computation of the optimized solution was done using these four variables (TS, rennet, starter culture, and P.shermanii) and four responses consisting of sensory characteristics (Flavour, Body and Texture, Colour and appearance, Overall acceptability) with Central Composite Rotatable Design (CCRD) of Response surface methodology (RSM). The optimum level of the variables was obtained with 84.10% desirability and all the responses fitted well into the quadratic equation with R2 > 0.90. The optimum levels of total solids at 28%, Rennet at 0.010%, starter culture at 0.375% and adjunct culture at 0.005% were selected for the manufacture of Emmental – type cheese from UF skim milk retentate with maximum acceptable sensory attributes. The addition of salt was optimized at 1.00% level. The optimized product was prepared with and without paraffining and the paraffined cheese had a significantly better microbial quality. The non paraffined cheese contained 39.23±0.04% total solids, 45.19±0.05% fat on dry matter basis, 12.16±0.02% protein, 4.48±0.09 % ash, 1.34±0.01% salt, 1.41±0.01% lactic acid and a pH of 4.62±0.02. The paraffined cheese contained 40.67±0.05% total solids, 45.45±0.07% fat on dry matter basis, 12.59±0.04% protein, 4.69±0.02% ash, 1.47±0.01% salt, 1.23±0.01% lactic acid, and a pH of 4.53±0.01. The Cheese thus prepared had adequate eye formation and propionic acid flavour.
Open Access
DEVELOPMENT OF CASEIN BASED EDIBLE COATING INCORPORATED WITH ESSENTIAL OIL FOR PANEER
(COLLEGE OF DAIRY SCIENCE AND TECHNOLOGY MANNUTHY, THRISSUR, 2022-03-04) ARCHANA S; Divya K. B
Edible films and coatings are used for enrobing food products with the aim of protecting it from chemical deterioration and microbial spoilage. Current study was focused on the application of edible coating based on sodium caseinate incorporated with clove bud essential oil on paneer. The effect of edible coating on paneer was assessed based on its sensory appeal, physico chemical qualities including anti- oxidant potency and microbial qualities exhibited during refrigerated storage. Casein based edible coating was prepared by adding sodium caseinate, plasticizer (glycerol), pectin and clove bud essential oil. The levels of each ingredients were optimised using respons e surface methodology considering flavor, body and texture, color and appearance, overall acceptability and water activity as responses. The optimised formulation of coating solution were 13% of sodium caseinate, 3% of glycerol, 1.25% of pectin and 0.3% of clove bud essential oil. The sensory, physico-chemical and microbiological qualities of the coated paneer were analysed and compared with the control paneer. There was no significant difference in the proximate composition and acidity between the coated paneer and the control paneer (p≤0.01). The water activity of the coated paneer was found to be 0.88 which was much lower than that of the control sample (0.98). The shelf life of samples coated with optimized edible coating, packaged in LDPE pouches had more shelf life than the control paneer as the coated paneer kept well for 9 days while the control paneer was spoiled after the 6th day of refrigerated storage. The paneer coated with casein based edible coating had good anti-oxidant property IC 50, 5878 mg/Kg initially when compared to the IC 50 value of control paneer which was 10340mg/Kg. Even the anti-oxidant potency of both the coated and control paneer kept decreasing on storage, the rate of decrease was significantly higher for the control paneer.
Open Access
PROCESS DEVELOPMENT FOR PHYTOSTEROL INCORPORATED FUNCTIONAL PRE-CHEESE
(COLLEGE OF DAIRY SCIENCE AND TECHNOLOGY MANNUTHY, THRISSUR, 2020-07-07) AMBUJA S R; S.N. Rajakumar
The study was aimed at standardization of technology for the manufacture of functional pre-cheese of soft variety through concentration of milk by UF process. The product so obtained was intended to have superior functional properties beyond its nutritional quality, as well as the studies on accelerated ripening and storage been conducted for the optimized product to overcome some of the lacunae associated with the conventional method of cheese manufacture. The study was also planned to amalgamate certain health benefits of fortified products with special emphasis on cholesterol reduction (Quilez et al., 2003) and reduce the risk of CVD which are considered as global health problems. The Phytosterols and its levels were screened for their compatibility with the product in respect of sensory properties. Different levels of total solids, fat and rennet in the UF milk were studied so as to develop both full and low fat functional pre-cheese. As per preliminary trials, the range of levels of total solids, fat and rennet were fixed as 24 to 32 per cent, 15 to 55 per cent and 0.012 to 0.020 per cent respectively. Central Composite Rotatable Design (CCRD) using three variables (total solids, fat and rennet) and five responses comprising of sensory attributes were used for computation of optimized solution. All the responses fitted well into quadratic equation with R2>0.86. The optimum levels of 26.83 and 26.82 for total solids (%); 17.95 and 48.57 for fat (%DM); and 0.015 and 0.015 for rennet (%) were selected for the manufacture of full and low fat in-package cheese respectively. Proximate composition of the optimized products were: 71.40 and 66.26 % moisture; 28.60 and 33.74 % total solids; 16.74 and 47.91% fat (DM); 11.46 and 9.43% protein; 6.48 and 6.00 % lactose; 1.13 and 0.90% ash; and 2.22 and 1.50% Phytosterol respectively for full and low fat cheese. The accelerated ripening and shelf- life studies of low fat and full fat products were 45 days and 60 days at 18±10C and 25±10C respectively. The study found to have 90days of shelf life for the both category without any deterioration in its sensory, textural, chemical and microbiological quality and satisfied legal standards (FSSAI, 2011). After 90 days of study (Ripening and Storage) products were started became unsatisfactory with respect legal microbiological standards hence after 90 days of ripening and storage product was unacceptable and it was concluded that the UF functional low fat and full fat cheeses were safe for consumption till the 90days of their production. Findings of this study open up wide avenues for value addition of cheese by retaining whey proteins, increases economy to industry by increasing yield, by decreasing equipments, labors and avoids time consumption in compared with the conventional method of cheese production.
Open Access
PREPARATION OF MOZZARELLA CHEESE USING SKIM MILK FILLED WITH COCONUT MILK
(COLLEGE OF VETERINARY AND ANIMAL SCIENCES-MANNUTHY,THRISSUR, 1994) GNANA SELVA JOHNSON; M. MUKUNDAN
A detailed study was carried out to determine the quality of coconut fat filled milk for the preparation of Mozzarella cheese and whey drinks. Literatures based on filled milk products has been reviewed, apart from the preparation of cheese and whey drinks. The control samples of Mozzarella cheese and whey drinks were prepared using cow's milk. Experiment I products were prepared from milk in which 50 per cent of milk fat was replaced with coconut fat. Experiment II products were prepared from cheese milk in which 100 per; cent of milk fat was replaced with coconut fat. All the samples of milk were standardized to 4 per cent fat. A total of 6 trials were carried out to obtain reliable data for statistical analysis. The acidity, pH, stretchability and EDM content were found to be similar in control, experiment I and II Mozzarella cheese. Eventhough, the control Mozzarella cheese were found to have slightly higher yield, protein, fat and lower moisture content, the experiment I and II. Mozzarella cheese also satisfied the requirements for good quality Mozzarella cheese. The control Mozzarella cheese got maximum score on sensory evaluation than the experiment I and II Mozzarella cheese. Pineapple and Lemon flavoured control, experiment I and II whey drinks were found to be equally acceptable with no difference on storage studies ar 5+1oC. Total bacterial count on whey drinks were also made. The studies revealed that the cow milk in which the milk fat replaced to the extend of 50 per cent and 100 per cent with coconut fat can be effectively utilized for preparation of Mozzarella cheese. The quality of such cheese is comparable with that made from cow milk.
Open Access
Lactobacillus acidophilus as a dietary adjunct in Dahi and Yogurt
(COLLEGE OF VETERINARY AND ANIMAL SCIENCE,MANNUTHY, 1995) APPALO ELEVEN, S; Prasad, V
An experiment was conducted to study the beneficial effect of incorporating L. acidophilus in dahi and yogurt as a dietary adjunct. An attempt was also made to find out the bile tolerance of L. acidophilus and other lactic acid bacteria. An exhaustive review of literature has been presented on the issues of lactose intolerance and hypercholesteremia and the beneficial effects of lactic acid bacteria in alleviating these drawbacks/ with a special emphasis on bile tolerance and intestinal colonisation. The methods of analysis of some important components of dahi and yogurt have been detailed. Treatment dahi was prepared by inoculation with L. acidophilus in addition to normal dahi cultures. This was compared with control dahi prepared with normal cultures alone. Treatment yogurt was prepared with inoculating L. acidophilus along with normal yogurt cultures. This was compared with control yogurt prepared using normal yogurt cultures. The samples were then analysed for various parameters. There was an increase in the ^-galactosidase specific activity of treatment dahi when compared to the control dahi. But in the case of yogurt, the treatment yogurt was having a low ^-galactosidase specific activity when compared to the control yogurt. Control dahi showed inhibition against E. aerogenous, M. falvous, E. coli and aureus. It did not showed any inhibition against B. cereus. Treatment dahi exerted a significantly high inhibition zone against all the test organisms in comparison to control dahi. Control yogurt inhibited only E. aerogenous and coli. Treatment yogurt exerted a significantly high antibacterial activity against all the organisms tested. Of, all the lactic acid bacteria tested for their ability to grow in the presence of 0.3 per cent of Oxgall, only L. acidophilus grew satisfactorily. L. delbrueckii ssp bulqaricus showed a poor growth, whereas salivarius ssp thermophilus Lac. lactis and Lac. lactis ssp diacetylactis failed to grow in the presence of Oxgall. Both the dahi and yogurt treatments showed higher hypocholesteremia when compared to their respective controls. The total serum cholesterol level, serum triglyceride, LDLCholesterol and cardiac risk factor of the treatment groups were significantly lower than the respective controls. The HDL-Cholesterol was high in both the treatments when compared to the respective controls. The growth rate of treatment dahi group was low when compared to the control dahi group. But the treatment yogurt group showed a higher growth rate as compared to the rats fed on control yogurt. From the above study the following ' conclusions were made. 1. The incorporation of L. acidophilus in dahi, increases its ^-galactosidase specific activity. However, in yogurt it resulted in a decreased ^-galactosidase specific activity when compared to normal yogurt. 2. In both dahi and yogurt, the incorporation of L. acidophilus resulted in an elevated antibacterial activity against E. aerogenous, M. falvous, E. coli, aureus and B. cereus. 3. L. acidophilus was able to grow satisfactorily in the presence of Oxgall. While the other lactic acid bacteria tested either showed a poor growth or no growth at all in the presence of Oxgall. 4. Rats fed with dahi and yogurt incorporated with L. acidophilus showed a lower serum total cholesterol, serum triglyceride, and LDL-Cholesterol levels, when compared to the control groups. 5. The HDL-Cholesterol level was high in both the treatment dahi and treatment yogurt fed rat groups. 6. The treatment dahi and treatment yogurt fed rats showed a significant decrease in the cardiac risk factor when compared to their respective controls. 7. The treatment dahi showed a lower growth rate, and treatment yogurt showed a high growth rate when compared to their controls.
Open Access
EFFECT OF PRESERVATIVES ON MILK SOLIDS IN COW AND BUFFALO MILK
(COLLEGE OF VETERINARY AND ANIMAL SCIENCES-MANNUTHY,THRISSUR, 2001) RADHA, K.; Sathian, C.T.
Pooled milk samples were collected from cow and buffaloes maintained at the University Livestock Farm at weekly intervals. Three chemical preservatives viz., formalin (0.4 per cent), potassium dichromate (0.4 per cent) and bronopol (0.1 per cent) were studied for their efficiency of preservation. Calculated levels of preservatives were added and the samples were stored at room temperature in dark place. Major milk constituents like fat, total solids and solids not fat were estimated in control and preserved samples. Physical properties of milk such as pH, titratable acidity, clot on boiling test, lactometer reading as well as efficiency of preservation were studied in control and preserved milk samples. Milk samples treated with formalin could be stored up to 90 days without any spoilage changes. A cream plug formed after 24 hours of storage and a white sedimentation at the bottom appeared after one month of storage. Potassium dichromate treated samples could be stored for 30 days. There after the samples curdled and became green in colour towards the end of the storage period. 11 Bronopol preserved cow and buffalo milk samples could be stored for 24 and 16 days respectively and samples became mild pink in colour as the storage period advanced. There was a significant increase in titratable acidity in cow and buffalo milk samples preserved with all the three chemical preservatives. The increase in acidity was steady and progressive in formalin and bronopol preserved samples. But an abrupt increase in acidity was noticed in potassium dichromate preserved samples immediately after the addition of preservative and there after a successive decrease was noticed. The pH values showed a significant decline during storage in preserved milk samples. Decline in pH was abrupt in potassium dichromate treated samples whereas it was gradual in samples treated with the other two preservatives. Formalin treated milk samples remained COB negative throughout the storage period of 90 days, whereas potassium dichromate and bronopol treated samples became COB positive after 15 and eight days of storage respectively. No significant variation was noticed in fat percentage of preserved milk samples estimated by Gerber method. But a slight decrease in fat per cent was observed in formalin and Ill potassium dichromate treated samples. The concentration of Sulphuric acid used was increased to 94 per cent for estimating fat percentage in formalin preserved milk samples. Formalin preserved samples showed inconsistent changes in fat percentage estimated by Milko-Tester. So this method cannot be recommended for formalin preserved milk samples. Bronopol treated milk samples showed lesser variation in milk fat percentage estimated by Milko-Tester when compared to potassium dichromate and formalin. There was a non-significant increase in total solids and solids not fat content in potassium dichromate preserved samples. Potassium dichromate preserved samples showed significant increase in lactometer reading, where as formalin and bronopol treated samples did not show any significant changes in lactometer reading. Formeilin appears to be ideal for the existing standard methods of estimating milk solids. With the popularization of instrumental methods for fast and accurate analysis of milk constituents, formalin will not be suitable as a milk sample preservative in future. Further, formalin and potassium dichromate have deleterious effects on human health and environment. Even though bronopol is little expensive, it is best suited for instrumental analysis of milk constituents and safe for handlers. So, bronopol is recommended as a preservative for the near future.

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